Our Thai Green Curry Spring Rolls with Shrimp (or tofu) are light and refreshing and perfect for summer! Making spring rolls is a fun activity for kids and dinner guests alike — we like to prep all the ingredients and set everything out on the dining table and let everyone make their own.
And we encourage you to get creative. No basil? No problem! Use cilantro and/or mint instead. No rice noodles? How about bean sprouts? Not feeling shrimp or tofu? How about some sliced pork or shredded chicken? The same way anything is good in a taco, anything is great in a spring roll!
Our Thai Green Curry Spring Rolls with Shrimp (or tofu) are light and refreshing and perfect for summer.
1 TBSP of Masi Masa Thai Green Curry Spice Blend
½ tsp Masi Masa Thai Green Curry Spice Blend
Fill a medium pot halfway with water and bring to a boil. Once boiling, add dried vermicelli rice noodles and cook as per directions on package. Drain and rinse. Set aside.
Add all ingredients for the dipping sauce to blender or Magic Bullet. Blend until smooth. Taste and adjust for spice, salt, and sweetness.
Continue with remaining wrappers.
Serve with Coconut Peanut Dipping Sauce and enjoy!